Instructions
- Line a 9-inch springform pan with parchment paper and lightly spray the sides with cooking spray.
- Brush phyllo sheets with melted butter, fold in half, and place in the pan. Repeat until the pan is fully lined.
- In a large bowl, combine ground walnuts, pistachios, and almonds. Mix with butter until coarse. Press the nut mixture firmly over the phyllo.
- Beat cream cheese with honey until fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon juice. Pour over the nut crust.
- Preheat oven to 325°F (163°C) and bake for 45 minutes. Chill in the fridge for at least 4 hours or overnight.
- For the topping, combine honey, water, and rose water in a saucepan. Add half the lemon zest, bring to a boil, then simmer for 15 minutes. Stir in remaining lemon zest and juice. Let cool for 40 minutes.
- Mix in roughly chopped walnuts and pistachios, then pour the topping over the chilled cheesecake. Chill for another 2 hours before slicing and serving.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 6 hours (including chilling)
- Servings: 12
- Difficulty: Medium
Variations & Substitutions
- Swap some walnuts for pecans or hazelnuts.
- Use maple syrup instead of honey for a different flavor.
- Add a sprinkle of cinnamon to the nut mixture for warmth.
- Use dairy-free cream cheese for a vegan-friendly version.
Serving Suggestions
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